July 24, 2012

Sometimes I want a taste of the South without venturing below the Mason-Dixon line. Living in NYC, of course I can saunter over to Cobble Hill's Char 4 for some Shrimp and Grits or wander to Manhattan's Hill Country for Texas-style barbecue, but to be honest, there is nothing like rustling up a little Southern hospitality at your own table.

And so, a plan for a New Orleans-theme dinner was hatched and had, kicked off by some potent Sazeracs, peanuts and pickles before we headed to our seats for a first-course of Iceberg Wedge Salad with Shrimp Remoulade. Pictured above, the Remoulade recipe came straight from Chef John Besh and the hot sauce used was none other than Louisiana's finest, Crystal.

Revved up by the Remoulade and ready for more, I asked for help in putting together the main course of the evening...

I'm sure you've figured it out by now, and if not...

Isn't that Muffaletta Sandwich one of the most beautiful sights you ever did see? It was so fine that one of my guests broke out into a nosebleed as he took his first rapturous bite. (You can take that another way, but I say it was a compliment!)

Dessert was a NOLA-meets-Astoria affair, with the duo of homemade Banana Sorbet and Astoria bakery-bought Baklava. Two tastes that go great together...

Not sure what food theme will be next on my list in the kitchen, but glad I got a Big Easy fix of sorts before reading some of the blog posts and tweets that are just starting to roll out of Tales of the Cocktail. And as I read more reports of the mixology extravaganza I'm missing, I can always seek solace in a Sazerac made at my very own bar, while toasting the knowledge that my Muffaletta is so kick-ass that it can inspire a nosebleed in a grown man.

July 16, 2012

Sometimes when a Brooklyn gal is in the country -- in Brooklin, Maine to be exact -- she longs for a few things: a freshly cracked lobster; an ice cold gin & tonic; a slice of tender blueberry pie; bug repellent that actually works...

Thankfully, another Brooklynite had recently ventured to Brooklin with the same longing. Former Kings County barista David Dillon up and moved his family from New York City to the wilds of Maine and took his passion for coffee beans and dry-foam cappuccinos along for the fully-caffeinated ride. The name of his new artisanal coffee roastery?

David doesn't have his own storefront as of yet, but shares space with Brooklin's The Cave, a specialty gourmet market brimming with handmade chocolates, regional cheeses, locally grown and harvested produce, freshly baked bread, and more. (BTW, by "more" I mean wine, wine, and even more wine!)

Don't think I'll be trekking up to Maine every time I need a latte, but David may just be hearing from me soon. Bambi-schmambi can wait for his cup of Joe. I need a bag of Bucklyn's Ethiopa Harrar Oromia Organic beans shipped to me right quick!

July 15, 2012

Above is a snapshot of an idyllic the seaside cottage in Brooklin, Maine. This is where I just happened to stay on my recent sojourn to "The Pine Tree State."

Pretty, ain't it? It was a wonderful -- not to mention ironic -- getaway from the heat and humidity of Brooklyn, New York.

Take a moment to be jealous.

Then take a moment to imagine horseflies ready for saddles and rough n' tumble mosquitos that scoff at Deep Woods Off! and citronella candles.

OK. Now, get ready to be jealous again.

Take a glance at the sight beckoning below...

Oh, yeah baby! One look and my pal Karen and I pulled over with her four fair-haired boys in tow. We made way into the stop's ramshackle garage and the boys' eyes widened at the huge tank filled with red-clawed beasts. Brave souls that they are at ages 2, 5, 8 and 11, lobster-petting commenced.

After a requisite amount of fawning over the crustaceans, weighing and bagging began. Six lobsters were gathered.

Then it was time for my eyes to widen. How much did you say? Did I hear you right? How much do these six lobsters cost all together?

I heard right. $26 for six 1 and a half pound lobsters. That's cheaper than chicken folks.

I think Maine needs a new state nickname: "The Lobster State."

Who's with me? I think Karen and the boys are in. Maybe I can rally the horseflies and mosquitos to join in too. Goodness knows that they seem tough enough to canvass for the vote in Maine!

July 09, 2012

If all has gone according to plan, I am currently in Maine, land of lobsters, blueberries and beautiful rocky coastal beaches.

I understand that the state also offers opportunities for whale and puffin watching, but I think I'll put a pin in those two activities. Instead, perhaps, I'll choose to ruin my manicure by going on a clam digging expedition on the shoreline.

Then again, I do like my manicure and it would be nice to help the local economy by supporting Maine's clam digging professionals. Hmmm...

Well, we'll see what happens on the clam front, but I can assure you that lobster and blueberries are a must!

July 07, 2012

On scorching days, my fancy usually turns to oysters, ice-cold, lightly briny beauties splashed with tart shallot mignonette. This summer, oysters have been had, but a new seafood favorite has emerged as well -- ceviche.

Just a few weeks ago, I reveled in a bowl of Ecuadorian Shrimp Ceviche at Sunset Park's El Tesoro Ecuatoriano. Unlike any rendition I'd had before, this irresistible ceviche featured tender shrimp floating in a tomato-lime chilled soup, topped with a shower of fresh popcorn and fruity hot sauce.

I was enthralled. Two bites in, and I was officially hooked on ceviche -- and I was on the prowl for more.

Visiting Chimu in Williamsburg a week later with a gal pal, I insisted we order their Peruvian-style Ceviche Mixto. Replete with raw mussels, crab, shrimp, and delicate white fish, enlivened by lime and cilantro, the ceviche was divine.

And, returning to Billysburg this past 4th of July, I joined a few friends in Maison Premiere's enchanting back garden for bracing Sazeracs, live Dixieland jazz, and Sea Bream Ceviche. Pictured above, this shell-plated dish included hints of coconut milk, lime juice, sharp red onion, bright scallion and sweet mango. Not sure if it is an "old New Orleans recipe," but who the heck cares when it's this delicious.

Now, I'm intent on making my own ceviche. Lucky for me my Ecuadorian pal Emi was willing to part with her family recipe. She says that it is best consumed on an ungodly hot day as a brunch or lunch dish with a really cold beer. Sounds good to me!

I'm definitely going to make some soon. But, if you get to it before me, give me a shout and I'll head over with an icy six-pack of Coronas!

Take each tomato and cut it in half. Grate one of the halves and chop up the other one. Do this for all 4 tomatoes. Add to a big bowl. Julienne the onion. Add to the tomato mix. Cut up the seafood. If it is fish, dice the fish, if it is the prawns, devein and shell them and then cut each of them in half lengthwise.

Put about a liter of water to boil in a pot. Once the water boils, blanche the seafood (dip it in the water until it becomes white). The fish should be blanched for about 30 seconds (don't overcook it!) and the prawns anywhere from 30 seconds to about a minute. Put the seafood in a bowl. Turn off the pot when you finish. DO NOT THROW OUT THE WATER.

Add the seafood to the tomato and onion mix. Add the 1/2 of tomato paste to the tomato-onion-seafood mix. Mix thoroughly.Squeeze the eight limes onto the mix. Mix thoroughly again. Ladle in about one or two cups of the water that was left over from blanching the seafood into the mix. Mix thoroughly again. Add salt & pepper to taste, as well as the mustard. Mix again. Squeeze the orange juice onto the mix. Mix thoroughly. Taste. Add limes, salt, pepper and/or mustard if needed.

It should be refreshing, but salty and slightly sweet (only slightly!). The lime flavor should be present but not predominant.Chill for about an hour or hour and a half. Serve.

Serve with sides of popcorn, corn nuts, and plantain chips (the thinner, salty kind) that can be added to taste by the people who will be doing the eating. It is customary to also have a few limes cut into quarters served with the ceviche in case people prefer their ceviche a little more on the sour side.